Dawn Blume Hawkes

Away from the Kitchen (eBook, ePUB)

Untold Stories, Private Menus, Guarded Recipes, and Insider Tips

• Format: ePub

Produktbeschreibung

Away From the Kitchen offers a glimpse into the joys and pressures of a chef's lifesatisfying the curiosity of those swept up in the wave of America's chef-obsession. Here, selected chefs from across the nation disclose some of their most personal dreams and talentsrevealing who they are inside and outside the kitchen. In these pages, featured chefs offer up their cherished breakfast, lunch, dinner, and dessert menusmany of them including never-before-published recipes. Robert Del Grande's "Country Western Breakfast," Nancy Silverton's "Farmer's Market Lunch for All Seasons," Frank Stitt's "Alabama Asado," and Roy Yamaguchi's "Hawaiian Garage Barbecue" are just a few of the imaginative and mouth-watering meals to be discovered in Away From the Kitchen. Also included are the personal stories behind each menu, andbest of alleach chef's insider kitchen tools and tips. With its uniquely personal approach, Away From the Kitchen will appeal to foodies everywhere, as well as readers who want it all: the menus, the recipes, and the chef "scoop."

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Produktdetails

• Verlag: Simon + Schuster LLC
• Seitenzahl: 304
• Erscheinungstermin: 2. April 2014
• Englisch
• ISBN-13: 9781938314377
• Artikelnr.: 41345731

Autorenporträt

Dawn Blume Hawkes was born in Hollywood, California. She began living a bi-coastal life; parents toggling her from Boston to New York and back to California to earn her M.A. in English and Design. Her quest to travel, eat, perfect her design talents, and write for various publications, led to an appreciation of the diversity of cuisines and the skill of the chef.

Inhaltsangabe

Featured chefs and their restaurants include:
Rob Evans, Chef and Owner, Duckfat, Portland, ME
Robert Del Grande, Executive Chef and Partner RDG + Bar Annie, Houston, TX ;
Brad Farmerie, Executive Chef, PUBLIC and Saxon + Parole, New York, NY
Mike Lata, Executive Chef and Co-owner, FIG and The Ordinary Charleston, SC ;
Maura Kilpatrick and Ana Sortun, Chefs and Owners, Sofra and Oleana, Cambridge, MA
Frank Stitt, Executive Chef and Owner, Highlands Bar and Grill, Birmingham, AL
Nancy Silverton, Chef and Co-owner, Pizzeria Mozza and Osteria Mozza, LA, CA
Jason Wilson, Chef and Owner, Crush, Seattle, WA
Clark Frasier and Mark Gaier, Chefs and Owners, Arrows and MC Perkins Cove, Ogunquit, ME
Roy Yamaguchi, Chef and Owner, Roy's, Honolulu, HI ; ; ; ; ; ;
Justin Aprahamian, Chef and Owner, Sanford, Milwaukee, WI ; ; ; ; ; ; ;
Gale Gand, Executive Pastry Chef and Co-owner, Tru, Chicago, IL